Vegan Brownies (Chewy and Fudgy)

By Jessica Hylton - - Updated

These Vegan Brownies are absolutely incredible! Only 10 ingredients and they are chewy, fudgy, rich in chocolate and so easy to make!

Brownies stacked on a plate with knife beside it.

If you’ve been a reader for a while, you may immediately recognise that these Vegan Brownies are a new version of my Classic, Chewy Fudgy Brownies. Those brownies are my #1 recipe, and we make them over and over again for family, friends and uh, “us” aka me. So many of you have asked for a vegan version with flax eggs and my friends, here it is. I am in love with these chocolate magic brownies.

Brownie batter in a bowl with spoon in it.

Vegan-ising a recipe can be super easy, or can be really difficult. Sure, you can easily sub here and there, but sometimes everything doesn’t balance out correctly. Fortunately, after only a second batch, these brownies came out perfectly.

Also in agreement with me would be our friends who tried these. Cue the Mr. and I, driving around like September Santas in the night, dropping these babies off to friends. Their responses included “I’m moving in”, posting their brownies to IG as the best they’ve had, and bargaining as to how to get more from us. Total head sweller that made me blush, smile widely and secretly wonder if I should’ve frozen them for ME.

JOKING.

Finished brownies in pan uncut on cookie sheet.

Seriously though, give these chocolate chewy fudgy vegan brownies a try. I LOVE THAT NAME, because it’s 100% true. See how thick they look? They aren’t cake-y. They’re so rich, so fudgy, so chewy, sooo chocolate-y. I must confess that I know I can’t make another pan until Christmas because I MAY (read: will) eat it all.

P.S. SMOTHER these with pecan butter. I know, my sweet tooth is real. But the slight saltiness of pecan butter with the richness of these will make you want to do nothing but eat two of these with a glass of (almond) milk and Netflix up and running.

P.S. if you’re looking for even more vegan chocolate desserts, be sure to check out my Vegan Chocolate Cake! A dollop of my whipped coffee on these brownies also tastes phenomenal!

I just made your Friday night plans.

Sliced brownies on parchment with knife beside it.
These Vegan Chocolate Chewy Fudgy Brownies are beyond addictive! They are chewy, fudgy, rich in chocolate and so easy to make! via https://jessicainthekitchen.com

 

Brownies stacked on a plate with knife beside it.

Vegan Brownies (Chewy and Fudgy)

These Chocolate-y Vegan Brownies are beyond addictive! They are chewy, fudgy, rich in chocolate and so easy to make!
by: Jessica in the Kitchen
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 16 servings
Course Desserts
Cuisine American
Ingredients
  • 1 cup chocolate chips, melted (188g)
  • 1 cup all purpose flour (133.75g)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 2 flax eggs – Learn how to make a flax egg OR Two Bob’s Red Mill Egg Replacer*
  • 3/4 cup brown sugar (or cane sugar or coconut sugar) (158g)
  • 1/2 cup melted coconut oil or any oil (100g)
  • 1/4 cup water
  • 1 teaspoon pure vanilla extract
  • 1 cup chocolate chips unmelted
Instructions

Instructions

  • Preheat oven to 325°F/160°C.
  • Melt chocolate chips in microwave for a minute, stirring after to see if chips have melted. If not, microwave in increments of 30 seconds until completely melted. Alternatively, you can melt in over a small pot of boiling water (Not a lot of water in the pot) and put the chocolate chips it in a heat proof and melt proof bowl over the pot and stir until melted.
  • In a medium bowl, whisk the flour, salt and baking soda until combined. Set aside.
  • In a separate bowl, add the flax eggs, sugar and oil and mix until combined for about 2 minutes. Add the water and the vanilla extract. Add to the dry mixture to the wet mixture and melted chocolate chips and stir for about 3 minutes until combined.
  • Stir in 1 cup chocolate chips. Pour into a greased, parchment lined, or a greased foil-lined 8×8 square pan. Bake for 35 minutes.
  • When finished, remove from oven and allow to cool completely in pan on a wire rack.

Video

NOTES
NOTES
*Flax meal is ground up flax seeds. You can buy flax meal or you can ground flax seeds up in a coffee grinder or NutriBullet. Measure the tablespoon after the flax is ground up.
ETA: I’ve been making this lately with Bob’s Red Mill Egg Replacer, and the results are phenomenal! I make two eggs as per the package instructions!
This recipe is vegan.
TO MAKE GLUTEN FREE
You can use gluten free all purpose flour mix.
 
VERY important notes re the brownies:
  1. It’s up to you what type of chocolate chips you would want to use, but do not use baking chocolate (which is without sugar). You can use semi-sweet or dark chocolate based on the brownie you would like to achieve. I recommend semi-sweet since it’s the best of both worlds. If you’d like a mix use semi-sweet for the base, and either milk or dark for the chips in the brownies. I love Lily’s vegan chocolate, or Enjoy Life chocolate chips.
  2. Oil instead of vegan butter in products tends to create a moister product. If you want to use vegan butter though, all you have to do is switch out equal parts of the butter for the oil.
  3. The pan size makes a huge difference! If you do not use an 8×8 pan for eg if you use smaller, your brownies will not be ready in the right amount of time.
  4. PLEASE allow your brownies to cool completely! This can take about 2 hours. This is crucial for delicious, set and finished brownies. You can slice them about halfway through cooling with a plastic knife.
  5. Ensure your oven is properly calibrated, and remember your brownies will not be properly set until they are cooled down.
 
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If you try this Vegan Chocolate Chewy Fudgy Brownies please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.
 

MORE VEGAN BROWNIES RECIPES

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Nutrition

Calories: 237kcal | Carbohydrates: 29g | Protein: 2g | Fat: 15g | Saturated Fat: 10g | Sodium: 90mg | Potassium: 19mg | Fiber: 2g | Sugar: 20g | Calcium: 33mg | Iron: 2mg
by Jessica

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Recipe Rating




158 comments

  1. Maria says:

    5 stars
    Hii if I choose to use baking chocolate since that’s what I have on hand, do I just add more sugar? If yes how much?

    • Gavin | Jessica in the Kitchen says:

      Hi Maria haven’t used that substitute so we can’t give you advice with full confidence but you should be able to just leave it unchanged.

  2. Sophie says:

    5 stars
    Just made these and they look amazing!

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe Sophie! Thank you so much for reading and leaving such a nice comment!

  3. Mariana says:

    5 stars
    I have made these brownies today for a lunch with friends and it was such a success! I am not used to baking and this was so simple and so delicious! My favorite brownie recipe EVER! Thank you 🙂

  4. Jessica says:

    5 stars
    Even though I messed this up by not using the right size and shape of pan, it still tasted amazing. Totally over-the-top decadent, but sometimes that’s what you want. There are literally more chocolate chips than flour in this recipe.😅That says all you need to know.

  5. Leah says:

    5 stars
    I made a double batch of these to give to friends and family for Christmas, along with some other goodies. These brownies are “perfect” according to my friend’s husband, who is finicky and overly critical. He probably would have turned his nose up at them if he’d been told they were vegan. These are definitely the brownies to make for vegan skeptics, and it’s great that they don’t require any unusual ingredients.I don’t think I’ve seen a recipe that used melted chocolate for brownie batter instead of cocoa powder. This technique made them richer. I ran out of chocolate chips because I hadn’t planned on making ac double batch, so I used the remaining chocolate chunks I had leftover from something else, and just sprinkled them over the top of the pan instead of mixing them in. I think next time I’ll miss them in, but save some for the top. Next time I make these, I won’t be giving them away!

  6. Katie says:

    5 stars
    These brownies are amazing!! Ever since going vegan, I’ve tried so many recipes to replicate that rich, fudgy brownie texture and this is the only recipe that’s worked for me! I used Bob’s Red Mill Egg Replacer and added some instant coffee powder to the 1/4 cup water for a deeper chocolate flavor! Thank you for sharing!

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